Recipes from Cooking Light, Southern Living, Sunset, Coastal Living, All You, Real Simple, and Health
What is the Test Kitchen Guarantee?

Ham and Asparagus Frittata

Cooking Light

Randy Mayor; Jan Gautro

My Notes

(Only you will be able to view, print, and edit this Note)

Edit Note

Outstanding

Extend whole eggs with egg whites for a generous serving size. Serve the frittata with fruit and toasted English muffins and jam for an Easter brunch for two.

Yield: 2 servings (serving size: 2 wedges)

Ingredients

  • 2/3  cup  chopped 33%-less-sodium ham (about 3 ounces)
  • 1/2  cup  (2 ounces) shredded low-fat Jarlsberg cheese
  • 1/4  teaspoon  black pepper
  • 1/8  teaspoon  salt
  • 3  large egg whites
  • 2  large eggs
  • Cooking spray
  • 1/2  cup  finely chopped onion
  • 1/2  cup  finely chopped bell pepper
  • 1/2  cup  (1-inch) slices asparagus
  • 1/4  teaspoon  Italian seasoning

Preparation

Preheat broiler.

Combine ham, cheese, black pepper, salt, egg whites, and eggs, stirring well with a whisk.

Heat a 9-inch nonstick skillet coated with cooking spray over medium-high heat. Add onion, bell pepper, and asparagus; sauté 3 minutes. Add egg mixture; reduce heat to medium. Cook, covered, 3 minutes or until almost set. Sprinkle with 1/4 teaspoon Italian seasoning. Wrap handle of pan with foil; broil 3 minutes or until egg is set. Cut into 4 wedges.

Nutritional Information

Calories:
251 (33% from fat)
Fat:
9.2g (sat 3.4g,mono 3.5g,poly 1.1g)
Protein:
31.3g
Carbohydrate:
9.6g
Fiber:
2g
Cholesterol:
247mg
Iron:
2.1mg
Sodium:
791mg
Calcium:
373mg
Elaine Magee, M.P.H., R.D., Cooking Light, APRIL 2004